Who needs tortillas when you can have zucchini taco boats? Cheesy taco meat stuffed in zucchini is an easy Taco Tuesday (or any day) dish that will be a hit with kids and adults alike.
Instructions
1
Trim and scoop the zucchini
2
Trim the ends off the zucchini, then slice them in half lengthwise. Scoop out the pulp, leaving about 1/2 inch of the zucchini in the shells. Finely chop the pulp and set it aside.
3
Cook the filling
4
In a skillet, cook the beef, zucchini pulp, onion, peppers and garlic over medium heat, breaking the beef apart into crumbles. Cook until the meat is no longer pink, then drain off the excess liquid. Place the skillet back on the heat and add the taco seasoning and water to create the sauce. Bring the ground beef mixture to a simmer until the sauce has thickened, one to two minutes. Remove the pan from the heat, then mix in 1/2 cup of the cheddar cheese and 2 tablespoons of the salsa, mixing well.
5
Assemble and bake
6
Preheat the oven to 350°F. Grease a 13x9-inch casserole dish with cooking spray or lightly brushed cooking oil. Spoon the ground beef mixture into the zucchini boats, then place them in the baking dish. Top the boats with the remaining 1/2 cup of cheddar cheese. Bake in the oven, uncovered, until the zucchini is tender, 25 to 30 minutes. Serve with the remaining salsa and cilantro, if desired.
